Winter is coming and as it starts to get colder outside some soup with a little spice is the perfect way to stay warm. This Thai Chicken Rice soup is one of my favourite recipes to make.
Living in Saskatchewan the cold weather starts as early as late September and lasts as late as April so soups are a great meal to make. There is something nostalgic about coming in from the cold weather and warming up with a bowl of soup. One spoonful and it feels like the soup is warming you up from the inside out, add a little spice and you will be toasty in no time.
This soup recipe combines some of my favourite things; Thai curry, coconut and chicken rice soup. You can control the level of heat in the soup by skipping the sambal oelek and just having a little heat from the Thai curry paste. Sambal oelek is an Indonesian chilli sauce/paste and can be substituted with Sriracha sauce. Campbells now makes a thai chicken broth which is what I use for this recipe because it’s already got some of the great flavours added to it.
When I think about making soup I want to make a large pot full so that I can freeze some to enjoy all winter long. This recipe will fill a large pot!
Thai Chicken Rice Soup
Ingredients:
- 3 cups brown mushrooms, sliced
- 1 medium yellow onion, finely diced
- 2 tablespoons olive oil, divided
- 1 cup red bell pepper, diced
- 8 cups Thai chicken broth
- 2 cups chicken breast, cooked and shredded
- 4 tablespoons lemongrass paste
- 2 teaspoons fish sauce
- 2 teaspoons Worcestershire sauce
- 1 cup coconut milk
- 2 cups whole milk ( 3%)
- 4 tablespoons tomato paste
- 2 teaspoons Sambal oelek
- 4 teaspoons red Thai curry paste
- 2 1/2 tablespoons corn starch
- 3 tablespoons water
- 2 cups brown rice, cooked
- sea salt and black pepper to taste
- cilantro to garnish
Instructions:
Cook rice in rice cooker and then set aside.
In a large pot heat one tablespoon of olive oil over medium heat, add sliced mushroom and cook until softened. Removed from pot and set aside.
Heat other tablespoon of olive oil in large pot and add red bell peppers and onion. Cook until just softened, about 2 minutes. Add mushroom back to pot.
Pour in chicken broth and add the shredded chicken, heat on medium until soup starts to simmer.
Add fish sauce, lemongrass paste and Worcestershire sauce and continue to simmer for 3-5 minutes.
Stir in coconut milk and whole milk, reduce heat to medium low and cover, let cook for 3 minutes.
In a small bowl whisk together; curry paste, Sambal oelek, tomato paste, corn starch and water. Add mixture to soup, heat and let simmer until soup starts to thicken slightly and has a smooth, velvety appearance.
Add cooked brown rice, season with sea salt and black pepper. Garnish bowls of soup with fresh cilantro and serve.
This soup has become a yearly tradition around this time of year and I often make it to be shared with friends after walking through Saskatoons Enchanted forest. After a 45 minute walk through a beautiful but chilly lights display this soup is the perfect way to warm us up!
Enjoy!
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